Ingredients

The following ingredients have 2 Servings
  • 2 cups Pasta ((I use Brown Rice Pasta to make it GF))
  • 16 oz Fresh Mushrooms ((sliced))
  • 1/2 med Onion ((diced))
  • 4 cloves Garlic ((minced))
  • 1 Tbs Soy Sauce ((low sodium))
  • 1 Tbs Worcestershire Sauce ((look for a vegan variety) )
  • 2 tsp Thyme
  • 1 tsp Rosemary
  • 1/2 cup White Wine ((you can sub veg broth if needed))
  • 16 oz Tofu ((silken))
  • 1/4 cup Lemon Juice
  • 2 Tbs Red Wine Vinegar
  • 2 cloves Garlic ((minced))
  • 1/4 tsp Salt

Instruction

  • Make the Tofu Sour Cream by draining the tofu and adding all the sour cream ingredients to a blender. Be sure to stop and scrape down the sides occasionally. If it seems too thick, add a tablespoon or two of water until it reaches a sour cream-like consistency. 
  • Note: This makes about 2 cups of Sour Cream and the recipe only needs one - save the other cup for another use.  
  • Meanwhile, saute the onion and garlic in a few tablespoons of water or veggie broth until softened
  • Stir in fresh mushrooms and allow to cook down.
  • Add Soy Sauce, Worcestershire, Wine, and seasonings and continue simmering until sauce is reduced. 
  • Stir in 1 cup of the sour cream and mix.  Set aside. 
  • Cook pasta according to package instructions
  • Drain pasta and top with the sour cream/mushroom sauce.